How to Make It
Process milk, flour, beer, egg, salt, and sugar in a blender until smooth, about 30 seconds. Cover and chill at least 2 hours or up to 12 hours.
Preheat oven to 200°F. Heat an 8-inch nonstick skillet over medium-low. Lightly brush skillet with melted clarified butter. Remove batter from refrigerator; stir well. Add 2 tablespoons batter to skillet, and quickly swirl to evenly coat bottom of skillet. Cook until crêpe releases from skillet, about 1 minute. Carefully flip crêpe; cook until set, about 30 seconds. Transfer to a work surface lined with parchment paper. Repeat process with melted clarified butter and remaining batter to form a total of 12 crepes. (This recipe makes more crêpes than you need for the Wild Mushrooms with Leek-Garlic Puree and Buckwheat Crêpe Crackers make extra crackers, or store crêpes in an airtight container in refrigerator up to 3 days.)
Cut each crêpe into a circle using a 4-inch round cutter; discard scraps. Place crêpe rounds on a wire rack set inside in a rimmed baking sheet. Bake in preheated oven until crêpe tops are dry, 12 to 15 minutes. Flip crêpes; continue baking until crisp and light golden brown, 10 to 15 minutes. Remove from oven; let cool completely on wire rack, about 10 minutes.
Haldeman Mills light buckwheat flour is available on Amazon.